Pages

Wednesday, May 01, 2013

Rhubarb Raspberry Crisp

Oh, this is one dreamy dessert. I started out with rhubarb - I had a bag of frozen rhubarb from last year, begging to be used up before this year's harvest starts to come along. I didn't want to make just a basic crumble though.. I wanted more. And this is the result. Rhubarb and raspberries, and a little bit of sugar and lemon zest to help them get along. A topping made with melted butter - makes everything a little tastier - with white chocolate and bright green slivered pistachios.

Serve this with best-quality vanilla ice cream, or home made vanilla sauce. Don't even think about using the pre-bought stuff.

Mix the rhubarb and raspberries with the sugar, lemon zest and potato flour in a pie dish.

Melt the butter for the topping, and stir in the oats, sugar and flour. Finally add white chocolate and pistachios, and mix. Divide the topping all over the pie, no need to make it super-even, just do your best.

Bake at 200°C for about 20 minutes, but watch to make sure it doesn't burn. Serve warm or at room temperature.

Just to be a parrot I also grew up in a boys British boarding school in Kenya and yep rhubarb was served up. It can still be bought at the side of the road stalls in Kenya. I am meantime trying to find the Swahili translation with little success.